The 2013 Cabernet Sauvignon was produced from grapes grown on a self-rooted, dry-farmed, head-trained vineyard in the Zayante area of the Santa Cruz Mountains. The fruit clusters had very small, loose berries that were destemmed into an open top fermenter. Over a 15 day fermentation process, the cap was punched down into the must one to three times a day. Free run was separated from the pressed skins and kept separate throughout a 20 month barrel aging process. After 11 blending trials, a final selection of 80% Cabernet Sauvignon and 20% Merlot was selected and bottled.